I’m not sure you’ll ever get to cooking with no oil on cast iron. I have very well seasoned pans and I cook with oil, even then eggs will stick a little occasio

I’m not sure you’ll ever get to cooking with no oil on cast iron. I have very well seasoned pans and I cook with oil, even then eggs will stick a little occasionally. My advice is to cook regularly and whenever you see the surface dry out a bit, apply oil (I find almost any oil or grease works) with some paper towel. I never clean it with soap, there is no need. When more involved cleaning is necessary, I’ll put water in it and let sit, and then wipe clean. If there’s lots of crap stuck to it, sometimes I’ll heat the water to a simmer, although this tends to ruin the seasoning somewhat. Think of it kind of like a barbecue surface (more accurately like a griddle), which people generally don’t soak in soapy water. I never do the “oil and then bake it” stuff, I don’t think it’s necessary. I’m torn right now because I also just replaced my nonstick pants with a high quality $70 new nonstick pan, and then came across all these articles about PFAS. I usually only use nonstick for eggs and other delicate items but I’m paranoid now. I’m curious if anyone knows what percentage of exposure is via cookware compared to other environmental sources?